Kitchens And Mental Health: Chef Andrew Clarke On Bullying In Hospitality

The hospitality industry is an infamously hostile frontier to tackle. Sure, on the one hand, there can be a strong sense of camaraderie and kitchen banter – but on the other there’s open flames and sharp blades, boisterous coded language, free-running booze and, worse still, some of the most extreme antisocial working hours out there.

A 2017 study from Unite revealed that 44 percent of chefs reported working between 48 and 60 hours each week, with 14 percent also admitting to working in excess of 60 hours per week.

When asked whether or not they believed their work hours impacted their health, a worrying 69 percent said yes – with over half of chefs saying they suffered depression as a result of working such long hours.

Read the full article here

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We cannot do this alone! Together, we can create a community of like-minded professionals united by a common cause: to shine a light on these issues and act as a beacon of support to those affected by them.

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